Recipe for Chicken Tortilla Casserole from the Casseroles section.
Chicken Tortilla Casserole12 ounces boneless, skinless chicken breasts,
cut into bite-size pieces
1 cup (4 ounce) shredded Cheddar cheese
3/4 cup chopped onion
1 tablespoon butter
1 (15 ounce) can tomato sauce
2 (4 ounce) cans mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 1/2 cups (6 ounces) shredded Monterey jack cheese, divided
5 (10-inch) flour tortillas
2 cups whole kernel corn, drained Lightly grease a 2-quart casserole dish. In a large skillet over medium heat, saut? chicken and onion in butter for 8 minutes, stirring occasionally. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes. Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly. Serves 8.
We hope you enjoy your freshly made Chicken Tortilla Casserole. This recipe came from Casseroles's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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